Waterslide Bar

An exciting new addition to the Southgate precinct, the
Waterslide Bar is located in the precinct’s opening onto the spiral staircase
overlooking the Princes Bridge and city skyline.

Waterslide’s Venue Manager Tim Wastell has an impressive resume. Australian Bar Manager of the Year 2009, Wastell has plied his
craft at some of Melbourne’s best loved bars such as The Blue Diamond on Queen
St and The Saint St Kilda. He comes to Waterslide after a year pursuing excellence
at Rockpool Bar and Grill in Perth.

Less than a week old and the bar is already making splashes with its tribute to the colourful area once known as “near Princes Bridge”. Favoured as a circus location and outdoor playground since
the 1870s, Princes Bridge was Melbourne’s entertainment hub until well into the
20th century. Just metres from Southgate’s spiral staircase, adventure seekers
used to hop into a water chute taller than the skyscrapers of the time. They
would then be propelled down a wooden waterslide, fully dressed to the nines!

Various elements from the history of the cocktail were an inspiration
in the concept with added contemporary quirky characteristics like, swing seats,
lounge nooks, dramatic bottle display, rocking chairs and rotating stools as
subtle touch points for customers to draw to.

Tones of gold, dark timbers and deep reddish-purple hues set
the scene for the interior, through the use of curtain waves, eccentric
banquette seating and reflective metallic mirror finishes.

Wastell has joined forces with Black Pearl’s Fred Siggins to design a fun and accessible cocktail menu and drinks list that incorporates modern techniques, seasonal ingredients and unique flavour combinations, as well as the highest quality spirits and some cracking grower produced wines.

We commenced our evening with a couple of outstanding
cocktails.

Grace Kelly

Our first cocktail of the evening was the Grace Kelly cocktail
which was made from Hendrick’s Gin, fresh pressed pear juice, Earl Grey, honey,
cinnamon syrup, dehydrated apple garnish. A delicious fruity cocktail with
plenty of character, it was an enlivening start.

Sage Advice

Our favourite cocktail of the night, the Sage Advice was
magnificent. Not one for the faint hearted, the cocktail was a heady
combination of Talisker 10yo Scotch Whiskey, Johnny Walker Black Label,
Benedictine, apricot & sage syrup and orange bitters.

While Waterslide Bar is dedicated first and foremost to the
art of drinking, the bar also offers a laid back environment for catching up
with friends and family with Mediterranean inspired food designed to share which
goes down a treat with their drink offerings.

Hand harvested Cuca sardines in olive oil and crusted
ciabatta bread

Don’t let the “being served from a can” aspect fool you. The
sardines were a delight, boasting a wonderful depth of flavour.

Market choice fish carpaccio, Juliann fennel, dill, lemon
and olive oil

The fish carpaccio was beautifully presented and tasted even
better than it looked. It was a wonderful mélange of different textures,
natural sweetness and acidity. The fresh cured slices were embellished with
pockets of fennel and dill. The lemon and olive oil dressing added the final
touch to an enlivening combination of ingredients.

Mediterranean style pickled and marinated octopus with
grated goat feta

The octopus pieces were tender and matched well with the
medley of herbs and luxurious feta.

Cuban sandwich Roasted pork, premium shaved ham, melted
gruyere cheese, Dijon mustard and pickled cucumber

An extravagant toasted ham and cheese sandwich containing
luscious roast pork, gruyere cheese, pickle, mustard and slices of ham which
added a nice touch of saltiness to the creamy cheese fusion. The sandwich was the
perfect supper treat.

Suntory Yamazaki 18 y.o. Osaka

Our evening at Waterslide concluded on a great high.
Overwhelmed by the brilliant choices available, we asked for a Japanese Whiskey
recommendation and were presented with the outstanding 18 y.o Suntory Yamazaki.
It was a delicate yet profound expression of a Japanese single malt. Smooth, well-balanced
with great complexity and a lovely balance of fruit, silky malt and a touch of
smoke. Just one of the many examples of the high end offerings available at the Waterslide.

The Waterslide Bar is the answer to your dreams. Finally, a
bar that takes its drink choices very seriously, but not itself. With offerings
for all enthusiasts (whether you are a craft beer aficionado, cocktail geek,
spirit epicurean or wine appreciator there are a range of choices to suit your
needs), the bar caters for everyone from those that are out for a fun night with mates to those looking to be inspired.

Location: Shop MR3, Mid Level East, Southgate Avenue, Southbank

Link: http://www.waterslidebar.com.au/

Cuisine: Bar, Mediterranean, Cocktails, Wine, Spirits

Gastrology bloggers dined courtesy of Waterslide Bar.

Saigon Sally

Saigon Sally celebrates authentic family food designed for sharing. A leading player within the contemporary Asian restaurant industry in Melbourne the restaurant delights with its take on classic Vietnamese dishes.

The menu is a clever combination of traditional Vietnamese produce and classical technique, paired with high quality and locally sourced produce.

You got girlfriend Vietnam cocktail - Tanqueray gin, junmai sake, lime, cucmber, mint, jasmine tea

The décor is modern and contemporary, embodying a  vibrant vibe perfect for casual dining with friends over a couple of their delicious cocktails.

Kingfish ceviche - pomelo, green papaya, shallots and chilli on betel leaf

The ceviche was an excellent start to our dinner. Displaying technique and skilful restraint, the kingfish was beautifully presented and accompanied by a citrus-based marinade that cured the kingfish. It was a wonderful mélange of salinity, sweetness and acidity.

Fried chicken ribs - gocuchang, sesame, garlic and siracha mayo

The fried chicken was tender, juicy and distinctly flavoursome. We loved how this crispy bar staple was done impeccably well without compromise.

Seared scallop - green curry, apple and salmon roe

The scallops were beautifully seared and boasted natural sweetness while the decadent mixture of green curry, apple and salmon roe added a lovely salinity to the dish.

From left: Wagyu tartare - young coconut, Vietnamese mint, perilla and puffed rice paper; Banh xeo taco - prawn, pork, coconut, turmeric, bean shoots and spring onions

Bia can chicken - whole roasted chicken, bia Hanoi, hainanese style

The Bia can chicken was divine. The chicken was covered with a beautiful herb rub while the inside was wonderfully moist. We loved that it was exquisitely tender, falling-off-the-bone and encased in salty, herby, crispy skin.

Crispy barramundi - spicy pho, lettuce, clams and lemongrass

An absolute highlight of our visit was the Crispy Barramundi. The quality of the barramundi was exemplary. The skin of the fish was perfectly seared to be very crisp while the flesh was delicate and moist. It was a dish that allowed the natural subtle sweetness of the fish to be enjoyed. The accompanying broth boasted a decadent depth of flavour and was the perfect accompaniment to the fish.

Sticky lamb ribs - mandarin, oyster sauce, fennel and star anise

The sticky lamb ribs were expertly prepared - juicy and succulent from having been slow cooked. The outstanding ribs were slathered with a flavoursome mandarin, oyster sauce, fennel and star anise sauce.

Tira-mi-sally - macaron, Vietnamese coffee, parfait, condensed milk and peanut brittle

Cheekily described as a ‘Tira-mi-sally’, Saigon Sally’s rendition of this classic dessert was a wonderful surprise. Combining the flavour profile of a classic tiramisu, it was thoroughly enjoyable.

Dame blanche - bounty chocolate meringue shell, coconut ice cream, coconut cremeux and molten chocolate

Pleasing to both the eyes and palate, this dessert of bounty chocolate meringue shell, coconut ice cream, coconut cremeux and molten chocolate was playful and delicious. The mellow, milkiness of the coconut ice cream and coconut cremeux paired exceptionally well with the dark molten chocolate.

Hidden in the backstreets of Windsor, Saigon Sally presents a journey of flavours: from light to rich, sweet to sour; within a very charming environment.

Location: 2 Duke Street, Prahran, Melbourne

Phone: 03 9939 5181

Link: http://www.saigonsally.com.au/

Cuisine: Vietnamese, Asian

Gastrology bloggers dined courtesy of Saigon Sally.

Collins Quarter

Collins Quarter is a sleek restaurant that occupies a Victorian terrace which boasts an inspired blend of 19th and 21st century design.

The dining room is at once traditional and relaxed, shunning the grungy look that is today’s Melbourne norm in favour of a more conventional bistro atmosphere. Dimly lit with scattered pockets of luminescence emitting from tabletop candles, it is a comfortable setting.

The menu has distinct European influences and focuses on fresh, local produce. 

Seared scallops, Soused Mushrooms, Black Garlic & Kalamata Olive Tapenade

The scallops were beautifully seared and boasted natural sweetness while the mixture of mushrooms, garlic and olive tapenade added a lovely salinity to the dish. 

Hot smoked ocean trout 

The salty smokiness of the trout was complemented by the fresh salad of quinoa, fennel, baby beetroot and orange which provided a medley of exciting flavours and textures while the crème fraiche and horseradish brought all the elements together.

Roast corn-fed Macedon duck breast

The slices of duck breast were cooked to perfection with the mellow white bean and kale cassoulet allowing the rich flavour of the duck to transpire.  The accompanying cigar was filled with tender shreds of confit duck leg encased in a crisp pastry skin and provided a delicious flavour which was punctuated with subtle aniseed notes. The sweet and sticky pickled rhubarb chutney provided the crowning element to a wonderful dish.

Cape grim beef cheek bourguignon, Paris mash

The slow braised beef cheek was excellent - Simple, delicious and very well executed. The beef was exceedingly flavoursome and "melt in the mouth" while the accompanying mash was luxurious.

Selection of house made ice creams

Hot chocolate fondant 

The chocolate fondant would have pleased any chocolate love with its rich billowing chocolate centre and slightly crisp cake exterior. The vanilla bean ice cream which accompanied the fondant matched it well and was refreshingly light and fragrant while the poached spiced pear and salted honeycomb added interest.

Collins Quarter impresses with well executed dishes which highlight innovative, yet familiar, flavour combinations. A truly compelling dining option. 

Location: Collins Place, 86A Collins Street, CBD, Melbourne,

Phone: 03 9650 8500

Link: http://collinsquarter.com/

Cuisine: European, Modern Australian

Gastrology bloggers dined courtesy of Collins Quarter.

Bond Melbourne

The new Bond Melbourne set to shine as the city’s most glamorous event space and entertainment venue.

The venue recently received a $5 million facelift which has resulted in a luxurious venue complete with decadent gold-coloured brass curtains, gold-studded lounges and gold lighting, curated by leading design company Hachem. 

Devoid of dark corners but with its own mysterious edge, Bond Melbourne’s unique design space is completely curved, from the bars and fittings, to the walls, roof and retractable curved glass door, creating a flowing space that can be opened up as one area or elegantly divided into seven private and intimate sections.

We loved toasting to the end of another working week at Bond Bar in one of their booths where waiters and waitresses, elegantly dressed in black wafted around the moodily lit area delivering seamless service.

One of the main highlights from our evening at Bond Bar was indulging in their Liquid Nitrogen cocktails. A new menu feature, the Liquid Nitrogen cocktails are a first for the drinks industry in Melbourne. 

Mixologist extraordinaire Jack Coombes entertained us with his skilful making of the classic Amaretto Sour but with a liquid nitrogen twist. 

We enjoyed the theatre of clouds of smoke overflowing from the bucket, quickly revealing a “sorbet” of sorts. 

The proof really is in the tasting - it was delicious. 

We also enjoyed delicious canapés throughout the night of our visit. Hammer & Tong caters exclusively for major events at Bond while an array of rotating restaurants offer catering for the weekly Friday Bond Unwind sessions.

A new Melbourne institution, unlike any seen before. Bond Melbourne brings a new level of luxury with mix of LA-style service and Dubai-style glamour.

Location: 24 Bond St, Melbourne

Phone: (03) 9629 9844

Link: http://www.bondmelbourne.com.au/

Gastrology bloggers visited courtesy of Bond Melbourne.

Images courtesy of Meagan Harding, Rosanna Faraci and Shania Shegedyn.